Pizza Baked Spaghetti Squash

I’ve been eating low-carb/keto since last May, and we have experimented a lot in the kitchen. One of our favorite things to make is spaghetti squash. It’s so versatile! It has a mild flavor, so it’s easy to transform.

One of my favorite splurge treats growing up was the pizza baked spaghetti at Fazoli’s. Are there still Fazoli’s around? All of the ones I used to visit have been long closed.

Well, the other night, I was going to make traditional spaghetti squash spaghetti and decided to make it pizza baked. It was a GREAT idea. Delish!

Ingredients:

1 spaghetti squash, roasted and seeded (I follow these directions to roast it whole- much easier than cutting it if you have time)

8 oz browned ground beef (a great way to use up leftover ground beef!)

4 slices provolone cheese

16 pepperonis

oregeno to taste

Mix the spaghetti squash, sauce and ground beef. Spread it in a 8×8 pan and cover with cheese, pepperonis and sprinkle with oregano. Bake at 350 for 30 minutes and then broil on high for 3-4 minutes until bubbly. Tyler topped his with some Parmesan cheese. We served with a side salad.